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  <title xml:lang="en">Pistachio Gelato</title>
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<h1>Pistachio Gelato</h1>
<table class="recipe">
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<td rowspan="2">1 c (4 oz/125 g) shelled, unsalted raw pistachio nuts</td>
<td rowspan="2">toast, cool, chop</td>
<td rowspan="2">divide in half</td>
<td colspan="6" class="righthide">&nbsp;</td>
<td rowspan="10">freeze</td>
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<td rowspan="6">simmer</td>
<td rowspan="6">stand 1 hour</td>
<td rowspan="6">strain</td>
<td rowspan="6">reheat</td>
<td rowspan="7">cook until thickened</td>
<td rowspan="7">cover and chill completely</td>
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<td>3 c whole milk</td>
<td colspan="2" rowspan="5">&nbsp;</td>
</tr>
<tr>
<td>1 c double cream</td>
</tr>
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<td>&#190; (6 oz/185 g) sugar</td>
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<td>1 T minced orange zest</td>
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<td>&#188; t sea salt</td>
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<td>4 large egg yolks</td>
<td colspan="6" class="righthide">&nbsp;</td>
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<td>1 t vanilla extract</td>
<td rowspan="2" colspan="8" class="righthide">&nbsp;</td>
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<td>&#188; t almond extract</td>
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<ol>
<li>Place the nuts on a cookie sheet in a single layer, and toast
about 8 minutes at 350&deg;F. Let cool, then chop.</li>
<li>Over medium heat, simmer half the pistachios, the milk, cream,
sugar, zest, and salt. Remove from heat, cover, and let stand 1 hour
to infuse the pistachio-y goodness.</li>
<li>Strain the mixture through a sieve, pressing lightly to squeeze
the liquid out. Discard the pistachios.</li>
<li>Reheat the milk mixture.</li>
<li>Gradually pour the hot milk mixture slowly into the eggs, whisking
all the while, then pour the whole thing back into the saucepan.</li>
<li>Cook the milk/egg mixture over medium-low heat until thickened,
stirring constantly, until the custard thickens enough to coat a
spatula. Do not simmer, or you'll get kind of sweet scrambled
eggs.</li>
<li>Pour the custard through a sieve into a bowl. Cool in an ice
bath, then cover and refrigerate until completely cool, at least 4
hours, or up to 1 day.</li>
<li>Stir in the vanilla and almond extracts and the remaining
pistachios, and freeze in an ice cream maker.</li>
</ol>
<p class="confession">shamelessly stolen from <cite><a href="http://books.google.ca/books?id=GaQlPQAACAAJ&dq=9780848732417&ei=Ct_lS43CBpPgyQShurGbCg&cd=1">Essentials of Mediterranean cooking</a></cite></p>
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